Praline Pumpkin Pie

• 1/3 cup finely chopped pecans
• 1/3 cup packed brown sugar
• 3 tablespoons butter, softened
• 1 unbaked pastry shell (10 inches)
• 3 large eggs, lightly beaten
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 can (15 ounces) solid-pack pumpkin
• 1-1/2 cups half-and-half cream
• Additional chopped pecans, optional

1. In a small bowl, combine the pecans, sugar and butter; press onto the bottom of pie shell. Prick sides of pastry with a fork. Bake at 450u0b0 for 10 minutes. Cool on a wire rack for 5 minutes. Reduce heat to 350u0b0.
2. For filling, combine the eggs, sugar, flour and spices in a large bowl; stir in pumpkin. Gradually add cream. Pour into pastry shell. If desired, sprinkle chopped pecans on top. Bake at 350u0b0 for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour.
3. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

pecans, brown sugar, butter, pastry shell, eggs, sugar, brown sugar, flour, ground cinnamon, salt, ground ginger, ground cloves, solidpack pumpkin, cream, pecans

Taken from www.tasteofhome.com/recipes/praline-pumpkin-pie/ (may not work)